2 chicken breast
fillets, cut into small thin strips
1 carrot, cut into
matchsticks
1 small red (bell)
pepper, cut into thin strips
1/4 cucumber, diced
430 g/1 large
can pineapple pieces
30 ml/2 tbsp tomato
puree (paste)
45 ml/3 tbsp soy sauce
2.5 ml/1/2 tsp ground
ginger
60 ml/4 tbsp malt
vinegar
10 ml/2 tsp corn flour
(cornstarch)
15 ml/1 tbsp water
250g/9 oz/1 packet
Chinese egg noodles
Method:
Heat the oil in a
large saucepan. Fry (sauté) the chicken in the oil
for 4 minutes until cooked through. Remove from the
pan.
Add the remaining ingredients except the
corn flour, water and noodles. Bring to the boil and
boil for 5 minutes.
Blend the corn flour with the
water and stir into the sauce. Cook, stirring, until
thickened and clear. Return the chicken to the sauce
and heat through.
Meanwhile, cook the noodles
according to the packet directions. Drain. Add to
the sweet and sour sauce and toss well.
Meats
Recipes - Sweet and Sour Chicken Delight
